Fennel Pollen Sugar

There’s something absolutely magical about capturing a fleeting flavor, especially when it comes from lovely wild flowers. This Fennel Pollen Sugar does precisely that – it saves the seasonal aroma of fresh fennel flowers, allowing you to flavor all kinds of delicious goodies with its unique sweetness. With notes of honey, citrus, and anise, it’s summery and bright. 

Simple recipes with whimsical ingredients like this make me feel like a true kitchen witch. There’s a certain alchemy that happens as the sugar transforms into something special and unique. (I guess that’s why my cupboards are full of enchanting wildflower sugars and syrups!) These enticing jars are a reminder that magic can always be found in small, thoughtful moments.

If you’re been wondering what to do with fresh fennel flowers, this recipe is for you! Use this ethereal infused sugar for cookies, drinks, and other unexpected treats.

Why you should make this

• Delicious, unique flavor. This aromatic sugar is unlike anything you’ve tasted before. Mild anise and citrus notes are bright, cheery, and surprisingly powerful.
• Versatile. Sweeten anything from baked goods to desserts, tea, and cocktails.
• Seasonal ritual. A simple way to preserve the scent and magic of summer blooms all year long.
• Effortlessly elegant. Transform ordinary bakes into something captivating by simply replacing regular sugar with fennel pollen sugar.
• Luxurious, yet free. If you’ve found a good spot to forage (or grow) fennel flowers, that means you’ve just captured one of the most expensive spices in the world – for free!

A touch of lore

Fennel has been treasured for centuries in ancient lore and culture, not just for its bright, anise-like flavor, but also for its symbolism. In ancient Greece, fennel stalks were carried in ceremonies, and the plant has long been associated with vitality and courage. In myth, it’s said that Prometheus carried fire, stolen from the gods, in a hollow fennel stalk to bring to humanity in order to start modern life.

Modern chefs call fennel pollen the “spice of angels”, and I’ve seen it being sold for as much as 500 dollars a pound! Luckily, if you keep your eyes open for it, you can probably find it growing in your neighborhood for free.

How to make fennel pollen sugar

You only have a short window each summer to gather these flavorful flowers. Might as well capture their essence by making an infused sugar (and maybe a jar of Fennel Pollen Vodka, as well?). Turning fennel pollen into sugar and booze is a great way to bottle up a taste of summer to enjoy all year long.

Here’s a quick overview of how to make this infused sugar:

Ingredients & tools needed

• Fresh fennel flowers (just a handful will do!)
• Granulated sugar
• Clean, dry glass jar with lid
• Parchment-lined baking sheet

Step-by-step instructions

1. Layer flowers and sugar: Gently place fresh fennel flowers into a clean jar, then cover with sugar, alternating layers until the jar is full. Seal and let sit for a few days, shaking gently each day.
2. Remove flowers: Pluck the flowers out and pour the sugar onto a parchment-lined baking sheet, removing all flower bits.
3. Dry gently: Bake in a low oven (200° F or lower) for around 30 minutes, just long enough to dry the sugar while preserving fragrance.
4. Cool and store: Let the sugar cool completely, then transfer it to a jar. Keep in a cool, dry place, and it will retain its magic for months.

Tips for best results

Choose fresh, fragrant blooms. Harvest fennel flowers when they’re fully open but before they start turning brown and going to seed. They should be bright yellow and very fragrant (and probably buzzing with honeybees!).

Use fine-grained sugar. Finer grains absorb the floral oils more evenly. I used regular granulated sugar, which works well. An organic or more coarse sugar may not become as fragrant and flavorful.

Dry lightly. Low, gentle heat preserves the delicate aroma. You don’t want to cook the sugar, you just want to remove the moisture that the flowers left behind.

Label your jar. If you’re like me, you may end up with a cupboard full of infused sugars. Trust me, it helps to keep them labeled. Add the date so you have an idea on the shelf life. A jar of fennel pollen sugar with an attractive label makes a lovely gift, too!

How to use fennel pollen sugar

This sugar brings a floral, slightly licorice-y brightness to both sweet and savory dishes. Here are a few ideas to get your creative juices flowing:

• Finish desserts. Sprinkle over lemon desserts, shortbread cookies, or use for caramelizing crème brûlée.
• Enchant your drinks. Rim cocktail glasses or sweeten iced tea or lemonade.
• Make a simple syrup. Simmer a 1:1 ratio of fennel sugar and water until sugar is dissolved. Cool and use syrup for moistening cake layers or sweetening drinks.
• Infuse ice cream. Use in place of regular sugar in your favorite recipe for vanilla, honey, or lemon ice cream.
• Make sugar cookies. Roll sugar cookies in fennel pollen sugar before baking.
• Sweeten baked pears or citrus: Sprinkle on fruit before roasting so that it melts and caramelizes lightly.
• Combine with your Fennel Pollen Vodka: Add a pinch to a cocktail glass, muddle with fresh lemon slices, add homemade fennel pollen vodka, and top with sparkling water. Or make a cocktail using this infused vodka & fennel pollen simple syrup.

Remember, fennel pollen tastes like anise, citrus, and a touch of honey. It pairs well with other citrusy flavors (lemon, grapefruit, orange), honey, pistachio, olive oil, basil, and vanilla. Fennel pollen sugar is lovely blended into soft whipped cream and served with this Lemon Olive Oil Tart.

For best results, store your infused sugar in a cool, dry cupboard. It should last about a year!